Description
A savory and comforting gumbo perfect for breakfast or brunch, mixing sausage, soft eggs, and vibrant satsuma segments in a warm broth.
Ingredients
Scale
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/2 pound smoked sausage, sliced
- 1 cup diced cooked potatoes
- 1 cup diced satsuma or mandarin oranges, peeled and seedless
- 4 large eggs
- 4 cups chicken broth
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Cooked rice (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery; sauté until softened, about 5 minutes.
- Stir in garlic and smoked sausage; cook for another 3 minutes.
- Add diced potatoes, satsuma segments, chicken broth, Cajun seasoning, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Crack eggs directly into the gumbo, cover, and cook for 5-7 minutes until eggs are poached to your liking.
- Stir in fresh parsley before serving. Serve over cooked rice if desired.
Notes
Softening the vegetables first builds flavor; browning the sausage adds color and taste. Simmering lets the spices meld with the broth. Add satsuma late so the segments keep their texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 300mg